Chili sin carne (vegetarian chili)
Chili sin carne or chili without meat is a vegetarian alternative to the traditional chili con carne. This recipe shows that it is perfectly possible to develop very complex flavors without any meat. I am so hooked on this that I prefer it above the the traditional preparation. I prefer to use dried beans that are soaked overnight instead of a can of beans. It not only is more budget friendly, but because the beans are not pre-cooked they will still have some bite to them and you can let the simmer for a longer time. This gives the dish some time to develop more complex flavors.
- 2 medium onions (125g each)
- 2 red bell peppers (200g each)
- 1 sweet potato (200g)
- Black beans (130g dried or 400g canned)
- 1 can of tomatoes (400g)
- 1 red chili pepper
- Sour cream (optional)
- 5 cloves of garlic
- 3 tablespoons of smoked paprika powder
- 2 tablespoons of cumin
- 1 tablespoon of coriander powder
- 2tablespoons of dried oregano
- 1 tablespoon of cayenne pepper
- Salt and pepper
- Step 1 Soak the dried beans for at least 8 hours.
- Step 2 Cut the onions and paprika in small pieces and sauté on a medium heat for approximately 5 minutes.
- Step 3 Finely chop the chilli pepper and the garlic and sauté together with the herbs for 2 minutes.
- Step 4 Peel and cut the sweet potatoe in cubes and add together with the beans, tomatoes and 1 can of water to the cooking pot. Cover with a lid and let it simmer for approximately 1,5 hours on a medium heat. Stir frequently and add water if necessary. The cooking time is based on using dried beans. The time can diviate if using canned beans.
- Step 5 Finish with salt and pepper and serve with rice or nachos and sour cream (optional).